Ingredients

6 ripe tomatoes
¼ kg cherries
20 gr. red pepper
4 slices stale bread
1 small clove garlic
Extra virgin olive oil and a trickle of Modena vinegar, salt, freshly ground black pepper
50 gr. Parmesan shavings and 50 gr. grated Parmesan

Preparation

• Blanch the tomatoes. Quickly place in iced water.
• Wash and bone the cherries. You can do this very easily using the body of a Bic biro. Remove the ink cartridge and press against the cherry, and the bone will pop out.
• Wash and peel the tomatoes. De-seed.
• In the blender, process the cherries, red pepper, garlic, tomatoes, 2 slices of bread, a generous trickle of oil, and a few drops of vinegar.
• Train the mix and leave to cool.
• Meanwhile, place some cherries in the Lékué Classic Hearts icecube tray or in the Ice Cube, or, if you like, in the Giant Ice Cube, and fill the ice cube tray with some gazpacho. Freeze.
• Slightly moisten the remaining bread. Press it using the silicon rolling pin and sprinkle with the Parmesan. Toast in the oven or in a frying pan until it’s crunchy.
• Serve very cold with the crunchy bread, the crumbled Parmesan cheese, and the gazpacho ice cubes.